back to article Would sir care to see the post-pub nosh menu?

We trust that readers have recovered from the annual Yule Orgy of Excess, where faces are stuffed with mince pies and turkey, all washed down with prodigious quantities of booze. Of course, you won't be done giving your liver a righteous kicking just yet, and with a hard-drinking New Year's Eve in prospect, it seems like an …

  1. cat_mara

    Bravo!

    A true masterpiece! Brought a tear to my eye.

    Next, "The Register's Guide To Filling One's Neck, Post-Pub: The Book"! Too bad you didn't have it ready for Christmas...

    1. Robert Helpmann??
      Childcatcher

      Re: Bravo!

      I set up a cheap tablet on a book stand in the kitchen for just this purpose. I'll be making at least one of these recipe to help after ringing in the New Year.

      1. Swarthy

        Re: Bravo!

        I got a kindle for Crimbo, and Robert's thoughts will be an excellent use for it.

        I may also see about snaking the articles and compiling them into some sort of e-cook-book format for my own use, being sure to include the post-pub nosh deathmatches and the recipe for the V2 mead. If I go that far, I'll e-mail the book to Lester as it's his work anyway.

        1. Lester Haines (Written by Reg staff) Gold badge

          Re: Re: Bravo!

          We are certainly thinking about an e-book, but let me know how you get on with your own version.

          1. Anonymous Coward
            Anonymous Coward

            Re: Bravo!

            If you only do an ebook version, please make it so it prints off nicely. I want a proper dead tree version, and am quite happy to convert ebook to dead tree for myself. And even though I'm on a diet, I reckon i could fit one recipe a month in without too much damage to my waistline :-}

      2. Michael Strorm Silver badge

        Re: Bravo!

        @Robert Helpmann??; "I set up a cheap tablet on a book stand in the kitchen for just this purpose."

        Lightweight.

        I miss the good old days when we used our $10,000 Honeywell Kitchen Computers and flipped switches while reading the binary light output.

        All that effort just so we could prepare the evening meal of 01010100 01101000 01101001 01110011 00100000 01100010 01101100 01110101 01110010 01100010 00100000 01101110 01101111 01101101 01101001 01101110 01100001 01101100 01101100 01111001 00100000 01110010 01100101 01110000 01110010 01100101 01110011 01100101 01101110 01110100 01110011 00100000 01100001 00100000 01100110 01101111 01101111 01100100 01110011 01110100 01110101 01100110 01100110 00101100 00100000 01100010 01110101 01110100 00100000 01001001 00100111 01101101 00100000 01101110 01101111 01110100 00100000 01100001 01100011 01110100 01110101 01100001 01101100 01101100 01111001 00100000 01110100 01100001 01101100 01101011 01101001 01101110 01100111 00100000 01100001 01100010 01101111 01110101 01110100 00100000 01110100 01101000 01100001 01110100 00101110 00100000 01001001 00100111 01101101 00100000 01100001 01100100 01100100 01110010 01100101 01110011 01110011 01101001 01101110 01100111 00100000 01110100 01101000 01100101 00100000 01101111 01101110 01100101 00100000 01110000 01110010 01100001 01110100 00100000 01101001 01101110 00100000 01110100 01101000 01100101 00100000 01100011 01101111 01110101 01101110 01110100 01110010 01111001 00100000 01110111 01101000 01101111 00100111 01110011 00100000 01100010 01101111 01110100 01101000 01100101 01110010 01100101 01100100 00100000 01110100 01101111 00100000 01110100 01100001 01101011 01100101 00100000 01110100 01101000 01100001 01110100 00100000 01100010 01101001 01101110 01100001 01110010 01111001 00100000 01100100 01110010 01101001 01110110 01100101 01101100 00101100 00100000 01100011 01101111 01101110 01110110 01100101 01110010 01110100 00100000 01101001 01110100 00100000 01101001 01101110 01110100 01101111 00100000 01110100 01100101 01111000 01110100 00101100 00100000 01100001 01101110 01100100 00100000 01100001 01100011 01110100 01110101 01100001 01101100 01101100 01111001 00100000 01110111 01101111 01110010 01101011 00100000 01101111 01110101 01110100 00100000 01110100 01101000 01100101 00100000 01110010 01110101 01100010 01100010 01101001 01110011 01101000 00100000 01001001 00100111 01101101 00100000 01110100 01111001 01110000 01101001 01101110 01100111 00101110 00100000 01010111 01101000 01100001 01110100 00100000 01100001 00100000 01110000 01101111 01101111 01110010 00100000 01110011 01100001 01100100 00100000 01101100 01101001 01100110 01100101 00100000 01101000 01100101 00100111 01110011 00100000 01100111 01101111 01110100 00100001 00100000 00101000 01010100 01101000 01100001 01101110 01101011 00100000 01111001 01101111 01110101 00101100 00100000 01010010 01100101 01100100 00100000 01000100 01110111 01100001 01110010 01100110 00101001 . With Instant Whip and tinned peaches in syrup for afters.

        1. Hans Neeson-Bumpsadese Silver badge

          Re: Michael Strorm

          I am that sad prat. Have an upvote :-)

  2. davemcwish

    Moving Pictures

    I think the next stage is to have the full El-Reg/Lester Haines video experience. Something like James May's Unemployment Tube was what I had in mind with a Spanish audience.

    1. Tabor

      Re: Moving Pictures

      Excellent idea, have an upvote. Especially since post pub it's easier to follow a video than a written recipe.

  3. Your alien overlord - fear me

    Nice headline image - LOHAN eating a Heston speciality with Tim Peake.

  4. BebopWeBop
    Thumb Up

    Well that's 20 odd meals sorted for January - 21 if I can find the ingredients.

    1. Lester Haines (Written by Reg staff) Gold badge

      If...

      Internet shopping required in our case, but we did manage it in the end.

      1. JDC

        Re: If...

        Sabores del Mundo is your amigo for sourcing weird ingredients in sunny Spain, it has a real shop in Madrid but also delivers.

        1. Lester Haines (Written by Reg staff) Gold badge

          Re: Re: If...

          Yes, that's who supplied the Spam for the musubi construct.

          1. Anonymous Coward
            Anonymous Coward

            Re: If...

            I live about 30 miuntes walk from that shop and if I'm in the need for Spam I'll bear it in mind. However, for most things Asian, African, Arabian or Latin American the ethnic shops in Lavapies are probably going to have it and at about half the price.

  5. Tromos

    Valiant effort, but...

    ...not enough bacon.

    1. Anonymous Coward
      Anonymous Coward

      Re: Valiant effort, but...

      Let's keep our requests within the laws of physics, come on.

      There is never enough bacon. Such a thing would be a contradiction in itself.

  6. Aloisius

    You keep ignoring the noble Leberkassemmel!

    http://images.8tracks.com/cover/i/001/559/619/506051_1_articleorg_B82821254Z.1_20120213120348_000_GCSO0Q75.2_0-3447.jpg?rect=99,0,401,401&q=98&fm=jpg&fit=max

    It's very easy to make: All you need is a nice, big slice of Leberkas (Leberkäse, https://en.wikipedia.org/wiki/Leberk%C3%A4se), a Semmel and a decent amount of sweet mustard. Preferably, the Leberkas comes fresh from the oven - hence you might not want to make it yourself but stroll over to the next butcher. Or beergarden. Of course you could omit the Semmel but then you'd either get very sticky fingers or you'd have to use cutlery.

    Other specially crafted post-pub nosh fillers from Bavaria are the white sausage and the Obazda. For the white sausage sweet mustard makes an appearance again. And, by time honoured tradition, it is washed down by a "Konterbier": a beer that is being drunk to counter the hangover. But, never ever, eat the skin of the white sausage - suitable ways of eating it are demonstrated in this little video: https://www.youtube.com/watch?v=sJLC-kqfKqg (I recommend to turn the music off.) The obazda is more vegetarian in nature: It's runny camembert whipped up again with onions, chives and other spices (for example, peppers are a suitable addition) served with white raddish and Brezeln.

  7. Hans Neeson-Bumpsadese Silver badge

    Today I sampled....

    ...the (apparently) famous Auchtermuchty, at Piper's Pitch in Craster....Haggis & Bacon in a bap. Top notch nosh

  8. Bleu

    Once again, my post disappeared, although from Opera, with data squeezing turned off. As is this.

    Very strange how reasonable and possibly entertaining posts vanish like that in the reg. of the now.

  9. Martin Budden Silver badge

    Beige!

    This ??? gallery of ??? grub proves that the best colour for post-pub nosh is beige. Also yellow. Often with an added splattering of brown and/or red. Green is to be kept to the absolute minimum, or preferably avoided altogether.

    ??? = wonderful / questionable / delectable / dodgy (I'll let you choose)

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